Grilled Veggie Bowls with Cashew Ranch Dressing

Is there anything better than grilled vegetables in summer? Why yes, there is. Grilled vegetables topped with a creamy, dairy-free cashew ranch dressing of course!

This recipe was created by Dawn Jackson Blatner, star of ABC’s “My Diet Is Better Than Yours,” author of Superfood Swap, and a registered dietitian and nutrition consultant for the Chicago Cubs. Dawn knows that dairy isn’t required to make amazing healthy salad toppings. She even makes her cashew ranch dressing free of mayonnaise!

This grilled veggie bowl recipe with photo was shared with us by Mizkan.com. The cashew ranch dressing showcases their new line of organic Nakano Rice Vinegars.

In a food processor or blender, puree the cashews, water, garlic, rice vinegar, salt, pepper, dill, and oregano for a few minutes, or until creamy. For best results, drizzle water in gradually as the machine is running.

Stir in the chives. Leftover dressing can be refrigerated in an airtight container for up to seven days.

I didn’t name the recipe Celia, the author did! This is a shared recipe, so I did not change the name. They are veggie bowls because they do contain a lot of veggies I assume! You are more than welcome to swap in tofu or vegan chicken for the chicken or simply omit it if preferred 🙂